JOHNNY'S EGG WORKS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sliced cucumbers in reach in cooler. Operator removed raw beef from over cut cucumbers. Corrected On-Site

Basic - Equipment in poor repair. Entrance to the walk in cooler Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cook line Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Operator removed from the door handle. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. operator started cleaning during inspection Corrective Action Taken Repeat Violation

Basic - Stored food not covered. Soup inside the kitchen to the left once you open the door. Operator covered soup. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Repeat Violation

Basic - Equipment in poor repair. Entrance to the walk in cooler

Basic - Floor soiled/has accumulation of debris. Under cook line Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. In kitchen on oven door handles, operator removed tongs. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line operator cleaned and sanitized. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by the dishwasher Repeat Violation

Basic - Stored food not covered. Soup not cover at hot holding station employee covered soup. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen by hot holding station Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Operator set up compartment sink for sanitizer 150ppm. Operator fixed dish machine while inspector was on site. 100 ppm Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef and pork in walk-in cooler outside. Operator removed raw chicken from over raw beef and pork. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Spoon with peanut butter in hand washing sink in the kitchen. Operator removed from hand washing sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler across from the dish machine

Basic - Buildup of food debris/soil residue on equipment door handles. Cook line outside of fryers

Basic - Equipment in poor repair. Walk-in cooler door unable to close and entrance step up.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fish in the reach in cooler

Basic - Equipment in poor repair. Outside walk-in cooler door will not close and step up in the walk in cooler damage and rusted.

Basic - Floor soiled/has accumulation of debris. Underneath cookline Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cold holding unit market table the panel where the door opens to the top at the back of the cold holding unit. Operator cleaned and sanitized area. Side panel of the fryers Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cigarettes box above prep area. Operator removed cigarette box. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Cook line side of grills.

Basic - Floor soiled/has accumulation of debris. Underneath cook line.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Box of Raid in dry storage Dry storage.

Basic - Equipment in poor repair. Door in walk-in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed from door handles. Corrected On-Site

Basic - Screen in door torn/in poor repair. By back door. Window in women's bathroom

Basic - Soiled floors underneath the cook line.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Container of medicine improperly stored. Tums Over prep area cook line. Removed from prep area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At the bar.

Basic - Buildup of food debris/soil residue on equipment door handles. The outside of the fryer.

Basic - Cutting board has cut marks and is no longer cleanable. On prep area in kitchen.

Basic - Food stored on floor. Repeat Violation

Basic - Soiled floors underneath cook station.

Basic - Working containers of food removed from original container not identified by common name. In reach cooler by dish machine.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) operator made modifications to container of chlorine to allow proper chlorine flow through hose. Dishwasher (Chlorine 100ppm) Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (52F - Cold Holding),

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee near dish machine washing her hands in the two compartment sink. Employee went and washed hands in the hand washing sink. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator written procedures. Corrective Action Taken

Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding, also chlorine ppm levels at dish machine, and time as a public health control.

Intermediate - Three-compartment sin removed to accommodate utensils or equipment.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand washing sink next to the double doors. The rest of the hand wash sink have hot water.

Basic - Equipment in poor repair. Observed outside walk-in cooler door panels coming lose and no door handle to open door.

Basic - Food stored on floor. Observed in the walk-in freezer 3 bags of ice on the floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on oven stove top and inside oven.

Basic - Single-service articles improperly stored. Employee drinking cup stored on top of the bar. Employee threw cup in the trash. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Eggs over fish inside the side by side reach in cooler next to the 3 compartment sink. Operator relocated the eggs. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Gave a copy. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade on the end of the prep table across from the 3 compartment sink. The can opener was removed to be washed, rinsed and sanitized. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. White interior panel.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On the prep table across from the 3 compartment sink. The drink was discarded. Corrected On-Site

Basic - Food stored on floor. Bags of ice on the floor inside the walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. shelving in walk-in cooler. Fan guards in walk-in cooler.

Basic - Single-service articles improperly stored. Cups stored on floor. operator moved to table. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Silver pans in stockroom.

Basic - Stored food not covered. Soup kettle. Operator covered